Roasted Vegetable Bowl With White Beans And Garlic-Balsamic Dressing
British teenager courtney hadwin has made it through to the final of america's got talent.
Recipe Summary Roasted Vegetable Bowl With White Beans And Garlic-Balsamic Dressing
This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet." Potatoes, zucchini, and dressing can be made up to 3 days ahead and chilled in separate airtight containers.Ingredients | Courtney Hadwin 2020 Youtube¼ cup pine nuts1 ¼ pounds Yukon Gold potatoes, cut into 1-inch cubes4 cloves garlic, unpeeled¼ cup olive oil, divided¾ teaspoon salt, divided½ teaspoon ground black pepper, divided2 zucchini, quartered and cut into 1-inch slices1 ½ teaspoons chopped fresh rosemary1 tablespoon balsamic vinegar1 (15 ounce) can cannellini beans, drained and rinsed3 cups baby arugula1 cup grape tomatoes, halvedDirectionsPreheat the oven to 400 degrees F (200 degrees C).Spread pine nuts on a sheet pan; roast until golden and fragrant, 2 to 3 minutes. Transfer to a plate to cool.Put potatoes and garlic on the sheet pan. Drizzle with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake 20 minutes. Add zucchini and rosemary, toss, then continue roasting until vegetables are tender and browned, about 20 minutes. Let cool.Squeeze roasted garlic out of its skin into a small bowl, mashing it slightly with a fork. Add remaining 2 tablespoons oil, balsamic vinegar, and remaining 1/4 teaspoon each salt and pepper; whisk to combine.Toss roasted potatoes and zucchini in a large bowl with beans, arugula, tomatoes, and dressing. Serve in bowls sprinkled with toasted pine nuts.A half teaspoon dried rosemary can substitute for the fresh.This recipe is from "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet" by Ellie Krieger, from Da Capo Lifelong Books. (C) Copyright 2019 Ellie KriegerInfo | Courtney Hadwin 2020 Youtubeprep: 10 mins cook: 45 mins total: 55 mins Servings: 4 Yield: 4 servings
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